Stuffed Pork Shoulder
From Better Homes And Gardens New Cook Book (1953) (1953).
Source and licence
From Better Homes And Gardens New Cook Book (1953) (1953), printed page 249, digitised by the Internet Archive: https://archive.org/details/better-homes-and-gardens-new-cook-book-1953
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 4 pounds ribs
- 2 cups water Place ribs
- a slice of un- peeled lemon
- 1 lemon
- 1 large onion
Method
- Stuffed Spareribs , Use 2 whole or half pieces of spareribs.
- Brown in broiler;
- place any desired stuffing between two pieces;
- sew or tie together.
- 200 rors 3 to 4 pounds ribs, cut in pieces 1 lemon 1 large onion 1 cup catsup 14 cup Worcestershire sauce 1 teaspoon chili powder 1 teaspoon salt 2 dashes Tabasco sauce 2 cups water Place ribs in shallow roasting pan, meaty side up.
- On each piece place a slice of un- peeled lemon, a thin slice of onion.
- Roast in Combine remaining ingredients;
- bring to a boil and pour over ribs.
- Continue baking 45 minutes to 1 hour.
- Baste ribs with the sauce every 15 minutes.
- If sauce gets too thick, add more water.
- Makes 4 servings.